We are glad you enjoyed our Tiramisu Cold Brew!
Here is the recipe so you can keep enjoying it in the future.
Chef Brenden's Tiramisu Cold Brew Recipe
3.5 gallons of water
5 pounds of coffee
½ gallon half & half
750 ml syrup (we used tiramisu)
Coarsely grind coffee - I like it to be slightly more coarse than a French Press grind. Place ground coffee into a cold brew filter or cheese cloth tied with twine. Add 3.5 gallons of filtered water to a container. Submerge coffee grounds into the water and place in the refrigerator for 19-21 hours.
Remove filter and squeeze it to further extract liquid. Add syrup and half & halt. Use immersion blender at it’s lowest speed (or opt for a balloon whisk) and carefully mix together the liquid- avoid high speeds/intense whisking to prevent aeration of the coffee, the goal is to have no froth or bubbles.